Food Still Lags at Farmers’ Cabinet

Adam Erace loves the drink program at Farmers’ Cabinet. But he finds that even after two months as chef, Jason Goodman is still working out the kinks.

House-made merguez, for example, a friggin’ firecracker alongside a pan-seared lamb loin with pearl barley and delicata purée. Or meaty, crunchy tempura frog legs stuffed with pork shoulder, a creation (currently not on the menu) so prep-intensive and so clever it makes me think Goodman is either a masochist or a genius.Those glimmers mesmerized, but like fireflies, they flashed with frustrating infrequence. Under Goodman, the food here has taken a step up, but overall, it’s still half a dozen reading levels below the restaurant’s peerless beverage program, immersive atmosphere and taut service.

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ROME

You open doors and close them, quicker than the hands of most

abigail sutton

Everything I’ve had at Farmer’s Cabinet I’ve really enjoyed from the spicy and saucy frog legs (mentioned above), tempeh vegetarian entree and a fried fish platter. I find the portions large and great for sharing and you can tell they use high quality ingredients. Also, the bread is made in house, I believe, the flavors change often and is simply addictive.

omg

Why is their employee turnover so high? I never see the same people there twice.

Doug

Um. I like food, i a consider myself decently learned and so why is it that every fucking time i want to slap food critics like laban an erace. Really guys, do you think the average pallete is as “refined” as yours. You need to get a life and while you are at it stop being pompous assholes acting like you are better than thou. You critique food, you arent brain surgeons, so quit using words the lay person doesn’t understand. Sorry for swearing, but they are “bad” words for a reason, to emphasize and get a point across. I am on ge fence about trying Farmers Cabinet just because of their ownership history. But i am sure many more are detracted because they fell uncomfortable with all the biased palletes of the food critics in philly.

Dustin

Sorry Doug, but there are a lot of us that appreciate in depth restaurant reviews. If the language they use to describe the food is over your head, then maybe you shouldn’t bother reading them.

John J

@ OMG. I have been going there since they opened and see a lot of the same faces. I always request Caleb or Susan who always are there. I can’t remember te last time the taller woman wasn’t behind the bar, and Phil from Fork and Barrel has been there since that closed. (and thank god. He’s awesome)

firecracker

The server turnover rate is pretty low. However on the cocktail bar, it’s been a pretty high turnover rate, even by restaurant standards. From what I’ve gathered by talking with other patrons, the “tall woman” behind the bar is pretty nasty. I’ve been there about a dozen times so far and keep going back for the cocktails and beer, but I can’t remember a time when I’ve seen her smile or actually converse with anyone.

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